Vegan Pumpkin Ravioli Recipe

Each year around halloween someone in our neighborhood places little pumpkins in very random spots. We live in a rural community, so it’s always funny to see a very small pumpkin sitting on a rock by a stream, or in the middle of a field. It always gets me in the mood for pumpkin everything, and this vegan pumpkin ravioli is no exception.

The morning after we made this my husband told me he went to bed and woke up thinking of this ravioli. We hope you enjoy it as much as we did!

Vegan Ravioli Dough

Vegan ravioli dough is super easy to make, especially if you have a pasta machine and some biscuit cutters. We have a hand crank pasta machine, and I find myself getting into a rhythm when I’m rolling out the dough. Look, I know homemade pasta dough (especially vegan) can be intimidating… but it’s really not hard. Have some confidence in yourself – and if all else fails use some store bought pasta dough!

Many ravioli dough recipes call for eggs – but that’s really easy to work around. Our vegan ravioli dough consists of flour, olive oil, water and salt (see, four ingredients. How can you go wrong?). Getting the proportions of these ingredients right and letting the dough rest in the fridge for an hour will ensure your dough doesn’t fall apart.

Vegan Pumpkin Ravioli

Keep it Simple to let the Pumpkin Shine

Pumpkin is such an interesting flavor, it works well when you let it shine in your dishes. Our pumpkin filling includes pumpkin puree, nutmeg, salt and pepper. Pumpkin is known for going well with nutmeg, and the salt and pepper enhance the natural flavors in the dish. Pair this with a cashew blend and you have a dreamy filling that stands up to the hype of pumpkin ravioli.

A Cashew Blend Makes the Dish

You’ll find many pumpkin ravioli recipes online call for ricotta cheese – our vegan pumpkin ravioli uses a cashew blend to offer a creamy texture and nutty flavor. The cashews provide the fat content you expect when you bite into a fresh ravioli.

Pumpkin Ravioli Sauce

Our pumpkin ravioli sauce is simple, with just four ingredients: pumpkin puree, vegetable stock, sage and crushed walnuts. Sage has a very mild earthy flavor, and is also known for pairing well with pumpkin. The crushed walnuts add a little bite to a dish that is otherwise very smooth.

*Nutritional values are approximate based on best available data

Vegan Pumpkin Ravioli Recipe

Recipe by Tiffany Quillan

0.0 from 0 votes

Course: Entrees, DinnerCuisine: ItalianDifficulty: Medium

Servings

6

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

686

kcal

Total time

1

hour 

This vegan pumpkin ravioli recipe is so good my husband said he went to sleep and woke up thinking about it.

Ingredients

• Vegan Ravioli Dough

• 4 cups all purpose flour

• 1/4 cup olive oil

• 1 cup water

• 1/2 teaspoon salt

• Cashew “Ricotta” Blend

• 1 cup cashews, soaked

• 1.5 tablespoons lemon juice

• 2 tablespoons olive oil

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• Pumpkin Mixture

• 2/3 can pumpkin puree

• 1/8 teaspoon nutmeg

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• Pumpkin Ravioli Sauce

• 1/3 can pumpkin puree

• 1/2 cup vegetable stock

• 1/4 cup sage

• 3/4 cup walnuts, crushed

Directions

• Add 1 cup cashews to a cup and fill with water until the cashew are covered. Set aside (you are soaking the cashews so they blend up nicely – soak for at least 20 minutes).
• Add vegan ravioli dough recipe ingredients to a bowl and gently combine until the dough forms a ball. If the dough feels too wet add more flour in a tablespoon at a time until you can pick up the dough and drop it into the bowl without the ball stretching out of shape. When you press your finger onto the top of the dough ball you should see it spring back. Cover the dough in saran wrap and let rest in the fridge for one hour.
• Add cashew “ricotta” ingredients to a food processor and blend until smooth. Transfer to medium bowl.
• Add pumpkin mixture ingredients to cashew “ricotta” and mix until well incorporated.
• Roll out the pasta dough with a pasta machine or by hand until the dough is 1/8″ thick. Cut into circles with a biscuit cutter.
• Add ricotta/pumpkin filling to ravioli. Dust a little bit of water around the outer edge of the ravioli circle with your finger. Fold the ravioli in half and use a fork to press the ravioli together.
• SAUCE!!!!
• Add ravioli to boiling water and cook until ravioli floats to the top of the pan. Toss gently with sauce and enjoy, or freeze ravioli in a ziplock and enjoy later.

Video Recipe

Tips & Tricks

• If you’re going to freeze your ravioli you don’t need to let them thaw before cooking. Add them to boiling water straight out of the freezer. When they float to the top of the water they are ready.

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